[Quick] NZ Seared Salmon & Chive Hollandaise
with Potato Mash & Steamed Greens
Allergens:
Fish
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Green beans
280 g
Salmon
(Contains: Fish; )
1 packet
baby leaves
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
1
Baby Broccoli
2 packet
Potato
1 sachet
Seasoning Blend
1
Lemon
Chives
Nutrition Values
Calories539 kcal
Energy (kJ)2250 kJ
Fat36.7 g
of which saturates5.2 g
Carbohydrate15.9 g
of which sugars6.1 g
Dietary Fibre5.8 g
Protein33.7 g
Cholesterol1.1 mg
Sodium796 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil kettle. Half-fill a medium saucepan with boiled water and a pinch of salt. Peel and cut potato into large chunks. Trim baby broccoli and green beans. Slice lemon into wedges. Finely chop chives.
- Cook potato in boiling water until easily pierced with a fork, 12-15 minutes.
- In last 8 minutes of cook time, place a colander or steamer basket on top of saucepan and add broccoli and green beans.
- Cover and steam until veggies are tender, and potatoes can be easily pierced with a fork.
2
- Meanwhile, pat salmon dry with paper towel. In a small bowl combine salmon, seasoning blend and a drizzle of olive oil.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin side down, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!
3
- In a small bowl combine hollandaise, chives, a squeeze of lemon juice and a pinch of pepper.
- When greens are done transfer to a bowl with baby spinach leaves, add a squeeze of lemon juice and toss until slightly wilted. Season.
- Drain potato and return to saucepan. Add butter, milk and a pinch of salt, and mash until smooth.
4
- Divide seared salmon, mash and steamed greens between plates.
- Serve with chive hollandaise and remaining lemon wedges. Enjoy!
